Controlling fat bloom formation in chocolate - Impact of milk fat on microstructure and fat phase crystallisation

Food Chemistry

Volumn 119, Issue 1, 2010, Pages 286-297

  Sonwai, Sopark ^a   Rousseau, Dérick ^b  

^a SILPAKORN UNIVERSITY   (Thailand)

^b RYERSON UNIVERSITY   (Canada)

Author keywords

Atomic force microscopy; Chocolate; Crystallisation; Fat bloom; Microstructure; Milk fat

Indexed keywords

MILK FAT; THEOBROMA OIL;

ARTICLE; ATOMIC FORCE MICROSCOPY; CACAO; CRYSTAL; CRYSTALLIZATION; EVOLUTION; FAT BLOOM; FOOD INDUSTRY; FOOD STORAGE; IMAGE ANALYSIS; MATHEMATICAL ANALYSIS; MICROSCOPE; PHYSICAL PARAMETERS; SOLID; SURFACE PROPERTY; SURFACE WHITENESS INDEX; THREE DIMENSIONAL IMAGING; TIME; X RAY DIFFRACTION;

THEOBROMA CACAO;

EID: 70349807871     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.06.031     Document Type: Article

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